Oh My Goodness! I think this recipe just became a household staple and family favorite. So yummy. Next time I make it, I will double the recipe because we all could have eaten more. In fact, we were still a little hungry so we made a run to the Fro-Yo shop. :)
The 12 year old even ate the zoodles. He had an initial reaction of "what the heck is this?" but once he tasted it (and doused with tabsco sauce - because that's what he does...) he decided it was really good and finished the entire plate.
This was my first time using zoodles and I AM A FAN! It helped that I bought this contraption that made it soooo easy.
Here's the recipe, I know you want to try it!
For the meatballs:
1 lb ground turkey
1/4 cup panko crumbs
1 tbsp ground ginger
1 tbsp garlic powder
1/2 tsp pink himalayan salt (or salt of your choice)
1/4 cup cilantro, chopped
3 scallions, chopped
1 tbsp liquid coconut aminos (or low sodium soy sauce or tamari sauce)
2 tsp sesame oil
For the Dipping Sauce:
3 tbsp liquid coconut aminos (or low sodium soy sauce or tamari sauce)
1 1/2 tsp sesame oil
1 1/2 tbsp lime juice
1 1/2 tbsp water
For the Zoodles:
4 large zucchini
1 tsp salt
1 tsp black pepper
1 tbsp sesame oil
- Preheat oven to 500 degrees.
- In a large bowl, combine ALL meatball ingredients. Mix with hands to combine well.
- Shape meatballs into 1/4 cup balls and line up on a greased cookie sheet.
- Bake for 15-18 minutes until cooked through.
While meatballs are cooking, combine dipping sauce ingredients into a bowl and cook your zoodles. I put my sesame oil in the pan with the zoodles and sprinkled with salt and pepper. Cook for 2-4 minutes on stove top (or until the texture of your liking).
Serve zoodles topped with meatballs.
Rather than using sauce for dipping, we spooned it over our meatballs and zoodles.
Just typing this up makes me want to eat it again!
For Portion Fix eating plan, one serving (3 meatballs and 1 cup of zoodles) would be 1 green, 1 red, 1 spoon, 1/2 yellow